Preheat oven to 250°C. Finely cut the rosemary and sage, mix well with fresh black pepper
and a teaspoon of salt. Rub the pork loin all over with this mixture, then place in a baking
dish drizzling the meat with half a cup of olive oil. Place the meat at this point in the preheated oven for 20 minutes. While the meat is in the oven, cut the grapes in half and
remove the seeds. Mix the grapes with a little olive oil, salt and pepper and let marinate
for 20 minutes. After 20 minutes remove the pork and turn the heat down to 160°C. Add
the white wine and the grapes to the pork and put again in the oven allowing to cook for
40 minutes occasionally basting the pork with the juices.